Spicy Coconut and Lime Chicken Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 600 g diced chicken thighs
- • 2 medium onions (peeled and finely chopped)
- • 1 medium green chilli (seeds left in and finely chopped)
- • 1 tbsp garlic paste
- • 1 tbsp ginger paste
- • 1 tbsp mild Madras curry powder
- • 1 tbsp mild chilli powder
- • 1 tsp salt
- • 1 tsp ground black pepper
- • zest of 2 limes (finely grated)
- • 400 g tin chopped tomatoes
- • 400 ml coconut plant-based drink
- • 1 tbsp white wine vinegar
- • 1 tbsp white granulated sweetener or sugar
- • juice of 2 limes
- • low-calorie cooking spray
- • a few coriander leaves (to garnish (optional))
Preparation Steps
Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 10 minutes, until softened and golden brown.
Add the green chilli, garlic paste, ginger paste, curry powder, chilli powder, salt, pepper and lime zest. Stir well and cook for 1-2 minutes.
Add the chicken, stir well and cook for 5-10 minutes to seal the chicken on all sides.
Add the tomatoes, coconut drink, vinegar, sweetener or sugar and the lime juice. Stir well until completely mixed.
Simmer, uncovered, for 30-35 minutes, stirring occasionally, until the chicken is cooked, and the sauce has reduced and thickened. The chicken should show no signs of pinkness and the juices should run clear.
Sprinkle with a few coriander leaves (optional) and serve at once with a small portion of basmati rice or other accompaniment of your choice.